Menu

Rich tomato sauce, mozzarella fiordilatte, stracciatella di burrata, basil

Mortadella Opera, stracciatella di burrata, pistacchio granella

Fiordilatte mozzarella, Sundried tomatoes, Cantabrian anchovies

Mozzarella Fiordilatte, mixed wild mushrooms, Parmigiano Reggiano 24 months

Rigatoni Pastificio Soldati, egg yolk, guanciale, pecorino Romano D.O.P.

Spaghettone Pastificio Soldati in rich tomato sauce, guanciale, pecorino Romano D.O.P.

Spaghettone Pastificio Soldati, guanciale, toasted black pepper, pecorino Romano D.O.P.

Homemade egg tagliatelle pasta, toasted black pepper, pecorino Romano D.O.P.

Homemade tagliatelle, mixed wild mushrooms, alpine butter, 24 months Parmigiano Reggiano

Rigatoni di Gragnano, 10 hours slow cooked Ox-Tail ragù, dark chocolate, pecorino Romano D.O.P.

Seafood Linguine di Gragnano, Scottish mussels, Calamari, violet prawns, chilli, lemon zest

Carnaroli Risobuono "La Mondina", Scottish Langoustines, créme fraiche, lemon zest

Butter and 24 months Parmigiano Reggiano sauteed spinach

Deep fried crunchy potato, 24 months Parmigiano Reggiano and Cantabrian anchovy

Wild Roman asparagus, asparagus salsa, lemon zest, EVO oil

Big and meaty green olives from Cerignola in Puglia

Roman rustic toasted bread whipped alpine butter, Cantabrian anchovies

Deep fried cheesy 'bread balls' on homemade mint mayonnaise

Deep fried crunchy salted cod, homemade ajioli, capers

Selecetion of three cheeses served with carasau Sardinian bread

The most wanted Popcorn

2 deep fried rice suppli (Roman Arancini), 1 potato croquette with smoked provola

Roman style tripe cooked in rich tomato sauce, chilly, Roman mint and Pecorino Romano D.O.P.

Longhorn Rump, Buckinghamshire, pasteurised egg yolk, Cantabrian anchovies, capers leaves, herbs and meringue

Traditional field salad with cooked and raw vegetables, Pecorino Romano D.O.P.

Baby octopus, lightly spiced tomato sauce, red garlic oil thin crispy gutiau bread

Deep fried Mozzarella sandwich, anchovies, Pecorino Romano D.O.P.

Slow cooked "Ramata" onions bruschetta 

Crispy deep fried calamari, homemade ajoli and chilli

Roasted octopus, cauliflower salsa and agrodolce, hazelnuts, mortadella Opera di Bologna

300g Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus

Fosse meadows "Total Freedom Chicken" from Leicestershire, taggiasca olives, rosemary and garlic salsa 

Norfolk Marshlands regenerative breed lamb, nettles and wild garlic salsa, violetti artichokes